Cake Sushi

Description

Dessert very easy to prepare, can handle even a beginner cook. Turned out very tasty, although was confused about the rice stuffing. Apparently, nothing!

Ingredients

Figure

150 g
Milk

100 g
Sugar

6 Tbsp
Gelatin

4 g
Cream

100 ml
Chicken egg

4 piece
Flour

50 g
Potato starch

3 Tbsp
Jelly

175 g
Chocolate milk

150 g
Coconut shavings

1 Tbsp

Cooking

Boil the rice in 1/2 liter of water. Add coconut milk, 2 tbsp sugar. Cook until tender (about 10 minutes). Allow to cool.

Separate the whites from the yolks. Beat the egg yolks with 2 tbsp sugar for about 10 minutes. Separately, beat egg whites with the remaining sugar in a lush lather (I always add a pinch of citric acid)

Mix the flour with the starch. Add in the yolk mass, gradually adding the protein mass.

Baking tray lay baking paper. Spread the batter across the entire surface evenly. Put in pre heated oven and bake at 200 g for 10 minutes (until slightly Golden)

The finished cake to turn on the towel, remove the paper. Cut the cake into 12 rectangles measuring 12 by 8

Prepare the jelly, based on 1 pack - 100 g of water. Pour in shape, covered with cling film. Allow to solidify.

Soak the gelatin in 50 g of cream, allow to swell, to dissolve.

Add to the finished rice gelatin and remaining whipped cream.

Cooked rice rectangles, spread the filling, leaving the edges of the narrow sides, not lubricated stuffing. Put on the toppings pre-cut jelly cubes - 8 cm length and 1 cm in height. Connect the edges (connect very easy) and Put in the cold for about 40 minutes. Missed the point: the biscuit to impregnate at will any syrup (for adults I infused cognac liqueur, for children strawberry syrup)

Melt the chocolate in a water bath (I did this in the microwave, again for adults took dark chocolate, milk for children) with a Brush to spread each block. Allow to solidify.

Hot knife to cut each bar into 3 parts.

Enjoy your drink!

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